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Coconut, Cardamom & Bitter Chocolate Truffles

Former Made In Chelsea star Millie Macintosh shares her recipe for dairy-free Coconut, Cardamom and Bitter Chocolate Truffles. Eat as they are or roll them in toppings of raw cacao powder, raspberry powder or desiccated coconut. Serve after a meal or give them as a gift to friends.

Introduction

I come from a family of chocolatiers, so I have to credit them for my love of very dark chocolate.These dairy-free truffles are just as creamy as their lactic counterparts.

makes 20

Easy

Prep time: 15 min

Cook time: 5 min

Total time: 20 min

Ingredients

150g

coconut cream

pinch of sea salt

200g

dark chocolate (80% cocoa solids), finely chopped

1/4 tsp

ground cardamom

For the toppings:

1 tbsp

raw cacao powder

1 tbsp

freeze-dried raspberry powder

1 tbsp

desiccated coconut

Instructions

These truffles need between 1-2 hours to set.

Place the coconut cream, salt and chocolate in a heatproof bowl set over a pan of gently simmering water (the bottom of the bowl should not touch the water).

Leave the chocolate to melt (stiring only occassionally) before pouring into a 500m plastic container and placing in the fridge to set for 1-2 hours.

Once the chocolate has set, scoop into teaspoon-sized balls and roll in the three different toppings (or roll in 3 tablspoons of just one of the toppings). Place in a seperate plastic container and store in the fridge until eating (they will keep for 2-3 days).